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- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 zucchini, diced - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 cup cherry tomatoes, halved - 1 red onion, chopped - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1/4 cup feta cheese, crumbled (optional) - Fresh basil leaves for garnish Let's dive into the heart of this dish! First, quinoa is the base for our bowl. I always rinse it first to remove any bitter taste. Then, you'll need a mix of fresh vegetables. Zucchini brings a nice texture, while bell peppers add sweetness. Cherry tomatoes burst with flavor, and red onion gives a sharp note. For seasoning, I use olive oil to help the spices stick to the veggies. Garlic powder and smoked paprika add depth. You can adjust the salt and pepper to your taste. If you want to elevate this dish, add crumbled feta cheese for a creamy touch. Fresh basil leaves at the end bring a bright finish. This mix of ingredients makes the Roasted Vegetable Quinoa Bowl so vibrant. You’ll love how all these flavors come together! If you're ready to cook, check out the Full Recipe for step-by-step details! 1. Preheat your oven to 425°F (220°C). This step is key for crispy veggies. 2. In a large mixing bowl, combine diced zucchini, red and yellow bell peppers, halved cherry tomatoes, and chopped red onion. 3. Drizzle 2 tablespoons of olive oil over the vegetables. 4. Sprinkle with 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and a pinch of salt and pepper. 5. Toss the vegetables until they are well coated in the oil and spices. 1. Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper. 2. Roast the vegetables in the preheated oven for 20-25 minutes. Stir them halfway through for even cooking. They should become tender and slightly caramelized. 1. While the vegetables roast, bring 2 cups of vegetable broth or water to a boil in a medium saucepan. 2. Add 1 cup of rinsed quinoa to the boiling liquid. 3. Cover the pot, reduce the heat to low, and let it simmer for 15 minutes. 4. Once cooked, remove the pot from heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork. Now, you can layer the fluffy quinoa in bowls and top it with your roasted vegetables. If you want, add feta cheese and fresh basil for extra flavor. This meal is not just easy; it’s also healthy and delicious! For the full recipe, check out the detailed instructions above. To make perfect quinoa, start by rinsing it well. This removes the bitter coating called saponin. Then, use two cups of vegetable broth or water for every cup of quinoa. Bring the liquid to a boil, add the rinsed quinoa, cover it, and lower the heat. Let it simmer for about 15 minutes. Once all the liquid is gone, let it sit for five minutes, then fluff it with a fork. For roasting vegetables, cut them into even pieces. This helps them cook at the same rate. Preheat your oven to 425°F (220°C). Toss the vegetables in olive oil and your favorite seasonings. Spread them on a baking sheet so they are not crowded. This helps them roast instead of steam. Stir the veggies halfway through cooking for even browning. Layering your quinoa bowl is simple. Start with a base of fluffy quinoa. Then, add your roasted veggies on top. You can arrange the veggies in sections for a colorful look. For a finishing touch, sprinkle crumbled feta cheese on top. This adds creaminess and flavor. Fresh basil leaves give a nice pop of color, too. You can even drizzle a little olive oil for extra shine. A well-presented bowl is just as tasty to eat! If you want more ideas, check out the Full Recipe for additional tips. {{image_2}} You can easily switch quinoa for other grains. Brown rice or farro work well. They add nice flavors and textures. You can even try couscous if you want something quick. Seasonal vegetables are also a great way to mix things up. In summer, use fresh corn or eggplant. In fall, try sweet potatoes or Brussels sprouts. Each swap brings a new taste to your bowl. Making this dish vegan-friendly is simple. Just skip the feta cheese or use a plant-based version. You’ll still get all the flavors you love. If you want a low-carb version, you can swap quinoa for cauliflower rice. It keeps the meal light and tasty. You can add more roasted veggies to boost the dish. This way, you keep it filling and delicious! To keep your roasted vegetable quinoa bowl fresh, store leftovers in an airtight container. This helps avoid extra moisture and keeps the flavors bright. You should refrigerate it within two hours of cooking. Leftovers can last in the fridge for up to four days. If you want to save some for later, consider freezing. This is a great option if you make a large batch. Just put it in a freezer-safe container. It can stay good in the freezer for up to three months. You can reheat your quinoa bowl in the microwave or the oven. For the microwave, heat it in short bursts. This keeps the texture nice. Stir it between intervals to help it warm evenly. If you use the oven, preheat it to 350°F (175°C). Place the quinoa bowl in an oven-safe dish, cover it with foil, and heat for about 15 minutes. The foil helps retain moisture. This way, your veggies stay tender, and the quinoa does not dry out. Enjoy your tasty meal with ease! What is quinoa and its benefits? Quinoa is a tiny seed that cooks like a grain. It is packed with protein, fiber, and vitamins. This makes it a great choice for a healthy diet. Quinoa is also gluten-free, which is good for many people. It helps keep you full and satisfied. How to make this dish gluten-free? To keep this dish gluten-free, use quinoa as your base. Make sure to check the vegetable broth for gluten. Most vegetable broths are gluten-free, but some may not be. Always read the label to be sure. Best sides to pair with a quinoa bowl You can serve this quinoa bowl with a fresh side salad. A simple green salad with lemon dressing works well. Grilled chicken or fish also pairs nicely. For a vegetarian option, try roasted chickpeas or black beans. Can this be a meal prep option? Yes, this dish is great for meal prep. You can make a big batch and store it in the fridge. Pack the quinoa and veggies in separate containers. This way, they stay fresh. You can enjoy it throughout the week. Check out the Full Recipe for more tips! This blog post shows you how to make a tasty quinoa dish. You learned about the key ingredients, like quinoa and fresh veggies. I also shared step-by-step cooking tips, toppings, and even storage advice. Try different ingredients to make this dish your own. It's easy to adjust for any diet. Enjoy this healthy meal when you're busy or just craving something delicious. Keep these tips in mind, and you'll make a beautiful dish every time.

Roasted Vegetable Quinoa Bowl

Savor the deliciousness of this Roasted Vegetable Quinoa Bowl! Packed with vibrant veggies like zucchini, bell peppers, and cherry tomatoes, this healthy dish is not only easy to make but also bursting with flavor. Perfect for meal prep or a quick dinner option, it offers a wholesome blend of textures and nutrients. Click through to explore the full recipe and elevate your healthy eating game today!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup cherry tomatoes, halved

1 red onion, chopped

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup feta cheese, crumbled (optional)

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the diced zucchini, red and yellow bell peppers, cherry tomatoes, and chopped red onion.

      Drizzle the olive oil over the vegetables, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until well coated.

        Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper.

          Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized, stirring halfway through for even cooking.

            While the vegetables are roasting, cook the quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Simmer for 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

              Once the vegetables are done, remove them from the oven and let cool for a few minutes.

                In serving bowls, layer the fluffy quinoa and top it with the roasted vegetables. If desired, sprinkle feta cheese on top and garnish with fresh basil leaves.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4